Persimmon Butter

A delicious, unusual fruit spread at its best when the fruit is very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. Show more

Ready In: 45 mins

Yields: 3 pints


  • 2  quarts  persimmons (pulp only)
  • 1  cup  orange juice
  •  sugar


  1. Cook pulp and orange juice together in a double boiler until thick.
  2. Measure and add 3/4 cup sugar for each cup pulp.
  3. Continue cooking until desired consistency is reached.
  4. Pour into hot, sterilized jars and seal by processing in a boiling water bath for ten minutes.
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